Wednesday, November 18, 2015

Karnataka Style Rasam


Tamarind juice: 1cup
Tomato puree: 1 cup
Pappu/Dal water:
Green chillis: 4
Turmeric: 1/2tsp
Sugar/Bellam: little for taste
Salt: As needed

For Powder:
Garlic cloves: 4
Pepper corns: 7
Dhaniya: 1tsp
Jeera: 1tsp

For tadka/Popu:
Oil/Ghee: 1tsp
Mustard Seeds: 1tsp
Red Chillis: 2
Curry Leaves: 10
Hing: pinch

For garnishing:
Coriander : few cut leaves
Shredded Coconut: 2tsp


  • Take some water in a bowl and boil it. 
  • While boiling add the slit green chillis, turmeric, salt, tamarind juice, tomato juice, sugar and let it boil for a few mins.
  • While boiling add the dal water if you have any. (this step is optional only if you have any pappu neelu/dal water).
  • Meanwhile make a powder of the above mentioned powder ingredients either in a grinder or just crush it in a hand mortar and pestle for better taste.
  • Add this powder into the boiling rasam and let it boil for 2mins.
  • Heat another small pan aside and add ghee/oil along with all tadka items. Add this popu to the rasam and switch off the flame. 
  • Serve it hot with rice or can take it as a soup.

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